Street Style Grilled Fish Tacos

Ingredients

• 1 1/2 lbs fresh mahi-mahi fillets (or cod, tilapia, or snapper)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 2 cups shredded green cabbage
• 1/2 cup shredded purple cabbage
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, thinly sliced
• 1/2 cup fresh salsa or pico de gallo
• Small handful fresh cilantro
• 2 limes, cut into wedges
• Hot sauce, to taste

Instructions

1. 1

   Make the slaw first: combine both cabbages in a bowl. Mix sour cream, mayo, apple cider vinegar, honey, salt, and pepper in a small bowl, then pour over the cabbage and toss to coat. Refrigerate while you prepare the fish.

2. 2

   Pat the fish fillets completely dry with paper towels. Mix all dry spices together. Drizzle olive oil over the fish, squeeze lime juice on top, then press the spice mix firmly onto both sides. Let rest 5 minutes.

3. 3

   Heat your grill or grill pan to medium-high. Brush the surface with a little oil if using a grill pan. The surface should be genuinely hot before the fish goes on.

4. 4

   Grill the fish for 3 to 4 minutes per side without moving it. Flip once gently when it releases naturally. Fish is done when it flakes easily with a fork and shows good grill marks.

5. 5

   While the fish rests for 1 to 2 minutes, warm the corn tortillas directly on the grill or in a dry pan for about 30 seconds per side until lightly charred at the edges.

6. 6

   Break the fish into rough chunks and build the tacos: fish first, then slaw, avocado slices, salsa, cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.